Kashk Abgusht

Kashk Abgusht is a traditional dish in the city of Arak.
Ingredients
Fresh lamb meat, 500 g
Chickpeas, 1/2 glass
Onions, large, 2 nos
Potatoes, Medium-sized, 3 nos
Kashk, a diary product used in Persian cuisine, 250 g
Water, 1 1/2 liters
Sautéed mint leaves, for garnishing
Turmeric, as required
Dried Mohammadi flowers for garnishing
Salt and pepper, as per taste
Directions
Put Mutton in a pot filled with water along with chickpeas, wedges of onions, and season to taste with turmeric, salt and pepper. Let it cook over the medium heat. Add in potatoes and keep on cooking for another half an hour.
In a saucepan, heat the oil and put inside the dried mint leaves, sauté for a couple of moments. Keep aside a part of the sautéed mint for garnishing.
Pour in Kashk into the saucepan with the remaining sautéed mint. Let it simmer over the heat. Remove and add the simmering liquid into the pot of Abgusht. Let the pot on the flame till you get a rather thick gravy. Transfer to a bowl and decorate with sautéed mint and dried petals of Mohammadi flowers.
It is served like Persian Abgusht. Pour the gravy inside bowls and put pieces of dried Persian bread. This is what we call Tirid. Mash the cooked ingredients with a metal masher. This is called Koobideh in Persian. Serve hot with pickles or fish herbs like, leek and basil. That's yummy. Bon Appetit!
The dish is originally made in copper pots.